No Bake Reeses Krispy Cookies!
LAST YEAR I MADE THESE AND GAVE THEM OUT TO FAMILY AND FRIENDS AT THE BEGINNING OF FALL! I WRAPPED THEM IN CELLOPHANE AND TIED A ORANGE RIBBON ON EACH!
4 cups Rice Krispies cereal
1 cup light corn syrup
1 cup granulated sugar
1 1/4 cups creamy peanut butter
5 regular sized Reese’s Peanut Butter Cups
1/2 cup milk chocolate chips
Line a baking sheet with parchment paper and set aside and place your Rice Krispies in a large mixing bowl
In a large microwave safe bowl, combine your corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring every 30 seconds until your mixture is evenly combined
Pour your peanut butter mixture over your Rice Krispies and mix
Now mix in your chocolate chips
After a couple minutes, mix in your crushed Reese’s Peanut Butter Cups to avoid them fully melting
Spoon your treats out with a ice cream scoop and onto your lined baking pan, let cool, then using your hand or a spatula, slightly flatten them. (So they look more like a thick cookie instead of a ball)
Moist pineapple cake topped with cream cheese frosting
- 1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain
- 2 c all purpose flour
- 1 1/2 c sugar
- 2 large eggs
- 2 tsp baking soda
- 8 oz cream cheese, room temp
- 1 stick unsalted butter, room temp
- 2 c powdered sugar
- 1 tsp vanilla
- 2 Tbsp milk
- Preheat oven to 350 degrees.
- Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!
- Pour mixture into a 9×13 glass pan. You do not need to grease, flour, spray, etc. Trust me.. it comes out perfect without! Bake 30-40 minutes until just golden and baked through.
- You’ll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.
- Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!
Lazy Day Oatmeal Cake
You know we’ve got an insatiable sweet tooth and love mixing up new cakes and confections as a solution to our cravings. While most of our cakes start with the standard base of flour, baking soda and salt, along with some combo of butter, sugar, eggs and vanilla, this lazy day oatmeal cake is a little different…. Rolled oats that have been left to soak in boiling water act as a supplement to the flour, adding a dense, nutritious element that makes our cake perfectly chewy and delicious.
You start to assemble this cake as you would any other, but when the time comes, you fold in the oats (which have absorbed the water and softened nicely) and transfer your batter to the baking dish. While the cake bakes, you mix up the icing – butter, brown sugar, heavy cream and coconut – then pour it over the baked cake and broil it until golden brown. You want to be careful when it’s broiling to make sure it doesn’t burn, but if you get it right, this icing adds so much flavor and texture to the cake; it’s the perfect complement!
1 cup uncooked rolled oats ( instant or regular, I used rolled oats)
1 1/4 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)
In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove beaters from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9×9″ pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
Easy Coconut Cream Delight recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 3 hours, 45 minutes
- 1/2 cup butter,softened
- 1 cup walnuts/pecans, chopped and divided
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1 (8 oz.) cream cheese, softened
- 1 (12oz.) Cool Whip, divided
- 2 cups milk
- 2 (3.5 oz) coconut cream instant pudding mix
- Preheat oven to 350 degrees.
- Layer 1: Mix the flour, butter and half of walnuts/pecans together.
- Press into 9×13 pan and bake for 15 minutes at 350 degrees, cool it well.
- Layer 2: Mix the cream cheese, powdered sugar and 1 cup of the cool whip, pour over cooled crust.
- Place into the refrigerator while you prepare the next layer.
- Layer 3: Mix the milk and pudding mix until it becomes smooth.
- Put it over the cream cheese layer.
- Place into the refrigerator and chill until set.
- Layer 4: Spread remaining cool whip over the top, and sprinkle with remaining walnuts/pecans.
- Cool for the minimum of 3 hours.
Texas Tornado Cake
1 1/2 cups sugar
2 large eggs
2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 cup chopped nuts (I used walnuts)
2 cups fruit cocktail with syrup 16-oz. can (Do not drain)
2 tsp. baking soda
1/4 cup brown sugar packed
BOILED COCONUT ICING:
1 stick unsalted butter (1/2 cup)
1 cup coconut
3/4 cup brown sugar packed
1/2 cup evaporated milk or half and half
- Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
- Pour into greased and floured 9×13” pan or baking dish.
- Combine brown sugar and nuts; sprinkle over batter.
- Bake at 325° for 40 minutes.
- Spread icing on cake while hot.
BOILED COCONUT ICING:
- Combine icing ingredients in saucepan and boil for 2 minutes.
- Spoon over cake while hot.
- Let cool; cut into squares.
NOTE: Sweetened condensed milk is NOT the same as evaporated milk. They are two very different products. NOTE: You can use evaporated milk, half-and-half or heavy whipping cream when making the icing. Because there has been some confusion in the notes, let me be clear, this recipe does not use sweetened condensed milk in either the cake or the icing.
1/2 cup unsalted butter at room temperature (1 stick)
1/4 cup canola oil or coconut oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla extract
1 3/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella at room temperature
- Preheat oven to 425°.
- Beat butter, oil, sugar, eggs and vanilla with an electric mixer until smooth.
- Mix dry ingredients together and stir into wet mixture.
- Spoon mixture into greased or paper-lined muffin tins.
- Place 1 tablespoon of Nutella on top.
- Swirl Nutella into muffin batter with bamboo skewer or toothpick.
- Bake at 425° for 5 minutes.
- Reduce heat to 350°.
- Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Makes 8 extra large muffins but probably a dozen regular-sized muffins.
NOTE: I did not measure the Nutella with a tablespoon. I dolloped in on so I may have used more than one tablespoon on each muffin.
NOTE: While I used two cups flour, you may find 1 3/4 cup provides a less dense muffin.
THE BEST BREAD PUDDING
1 16 oz loaf French bread
1 cup sugar
1 1/2 cup milk
1 1/2 cup heavy cream
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1 cup heavy cream
1 Tbs flour
1/2 cup sugar
4 Tbs butter
1 tsp vanilla
Preheat oven to 350.
Spray a 9″x13″ baking dish with non-stick cooking spray.
Cut bread into 1″-2″ squares and add to large bowl.
In another bowl whisk together your milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
Pour over bread and stir gently to coat, let soak for about 20 minutes.
Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
In saucepan whisk together sugar, flour and heavy cream until combined.
Add in your butter and heat on medium until butter melts and liquid starts to boil.
Whisk until thickened slightly then remove from heat and stir in vanilla.
Prep time:30 minutes
Cooking time:10 minutes
Total time:40 minutes
- 6 large egg yolks
- 3/4 cup sugar
- 3/4 cup whole milk
- Four 8-ounce containers mascarpone cheese, at room temperature
- 1 1/2 cups espresso or strong coffee, at room temperature
- 1/2 cup brandy or cognac
- 30 to 32 crisp Italian ladyfingers (savoiardi)
- 1/4 cup Dutch-process cocoa powder
- Bittersweet chocolate, for shaving
Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water.
Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves.
Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F).
Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy).
Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler.
Coconut Cake with Seven-minute Frosting
Follow the easy step-by-step, photo illustrated instructions for our Seven Minute Frosting Recipe. You’re sure to love this old fashioned frosting recipe that’s so easy to make. It’s light, marshmallow fluffy texture is, a quick and easy change from all those butter cream frostings you’ve been making. Leave it plain, color it or, add a little flavoring for a frosting you can have ready to eat… in seven minutes.
4 Egg Whites
1 cup Sugar
1 cup Water
1/2 teaspoon Cream of Tartar
1 teaspoon Vanilla Extract
Pinch of Salt
- Place water in a small sauce pan.
- Add Sugar but, do not stir.
- Place saucepan over medium-high heat, bring to 238º.
- While sugar is cooking, separate the egg whites from the yolks. Save yolks for use later.
- Place the egg whites in a large mixing bowl.
- Add the Cream of Tartar.
- Add the pinch of Salt.
- Use a blender, on high speed and beat egg whites until they form soft peaks.
- When sugar syrup reaches 238º, slowly add, in a small stream, to the egg whites.
- Continue to beat the egg whites on high speed while adding all the sugar syrup over about a 5 minute period of time. Careful, the sugar syrup is very hot.
- Add the Vanilla Extract and beat another minute or so to incorporate the vanilla. Continue to beat only as long as needed to form firm peaks.
- Work quickly to spread over cake as the egg whites may continue to firm up and set.
If concerned about using egg whites, use pasteurized eggs to make the frosting. Frosted cakes and cupcakes are best stored covered, on the counter. It doesn’t like the refrigerator because of the moisture and doesn’t freeze very well at all.
Amish Apple Fritter
How To Make Apple Fritters?
200 g of flour
90 g of milk
40 g of butter
1 sachet of dehydrated baker’s yeast
30 g of sugar
1 sachet of vanilla sugar
Pour the flour, dry yeast, powdered sugar, and vanilla sugar in a large bowl. Blend and dig in the center. Pour in the egg, milk, soft butter cut into cubes. Knead the dough for several minutes until you obtain a homogeneous ball that comes off the sides of the bowl. Cover with a clean cloth and let the dough rest for 2 hours at room temperature. It must double in size.
Softly flour your work surface. Coil out the dough employing a rolling prick. Cut out discs of dough using a cookie cutter or a glass. Arrange the discs on a baking sheet lined with baking paper. Let stand for about 1 hour.
Preheat your oven to 180 ° C. Brush each donut with milk. Bake for 10 minutes. Right out of the oven, place the donuts in a bowl of cold water. Immediately coat them with powdered sugar and enjoy.
Place the applesauce in a pocket fitted with a thin nozzle or in a syringe. Generously garnish each donut.